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Easy, make-ahead things I can grab from our fridge and eat quickly are top of mind this year for me. I’ve mentioned it on here before, but I really eat so poorly when I don’t have healthy options that are quickly assembled from the fridge to my stomach. When I’m hungry I have zero patience! Then, like most people, I end up grabbing for things that are quick but maybe not the healthiest. Like a bag of chips. Or drive-thru. It’s been a recent goal of mine, as I try to get my cholesterol levels under control naturally, to meal prep a lot more so I can be as successful as possible with my goals! One of my favorite ways to do this is to prep protein-packed options that I can throw on top of a salad or in a bowl with grains, and top with dressing and raw veggies. Great options for this are chicken and tuna salads!
I’ve shared my Curry Chicken Salad recipe with you all on here before (and try that, it’s delicious!) but one I’ve been loving for Fall is my Cranberry Walnut Chicken Salad! This has all those nutty, cranberry fall flavors, with the protein addition of chicken. I love adding this to rolls for satisfying and tasty sandwiches or creating quick and healthy salads. I actually LOVE adding dried cranberries to salads for extra zing and keep a bag of them in my pantry! You must try it if you haven’t already. This Cranberry Walnut Chicken Salad is such a crowd-pleaser. It’s a little crunchy, a little tangy, and has the yummiest flavors without being overpowering. You can try it on top of lettuce cups, too if you want a lighter option! Let me know how you end up liking this if you try it!
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Ingredients…
- 3 cups of cooked rotisserie chicken, pulled
- 2 celery sticks, chopped
- 3 tbsp red onion, minced
- 1/2 apple, chopped
- 1/2 cup dried cranberries, chopped
- 1/4 cup plain Greek yogurt
- 1/2 cup light mayonnaise
- 1.5 tsp Dijon mustard
- 2 tsp fresh parsley, minced
- 1/2 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup walnuts, chopped
- Rolls of choice
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Step 1:
Combine Dry Ingredients
Step 2:
Mix Wet Ingredients and Seasoning
In a small bowl, whisk together the Greek yogurt, mayonnaise, mustard, parsley, onion powder, salt and pepper.
Step 3:
Combine all ingredients
Pour the wet mixture into the dry mixture bowl and toss to combine. Refrigerate for 1 hour, then fold in the nuts before serving.
Cranberry Walnut Chicken Salad
Equipment
- 2 Mixing Bowls
- 1 mixing spoon
- 1 Cutting Board
- 1 Knife
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
Ingredients
- 3 cups Rotisserie Chicken, Cooked and Pulled
- 2 Celery Sticks, Chopped
- 3 tbsp Red Onion, Minced
- 1/2 Apple, Chopped
- 1/2 cup Dried Cranberries, Chopped
- 1/4 cup Greek Yogurt, Plain
- 1/2 cup Mayonnaise, Light
- 1.5 tsp Dijon Mustard
- 2 tsp Parsley, Fresh, Minced
- 1/2 tsp Onion Powder
- 2 tsp Salt
- 1 tsp Black Pepper
- 1/3 cup Walnuts, Chopped
- Rolls
Instructions
- In a large mixing bowl, combine the chicken, celery, red onion, apple, and cranberries.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, mustard, parsley, onion powder, salt and pepper.
- Pour the wet mixture into the dry mixture bowl and toss to combine. Refrigerate for 1 hour, then fold in the nuts before serving.
Nutrition
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